Rhubarb Strawberry Compote
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
6 cups chopped rhubarb2 cups strawberries0.5 cup Splenda1 cup water1 package Dr. Oetker Vanilla Pudding0.25 cup of skim milk
Bring the chopped rhubarb, strawberries and water with the Splenda added to a boil and let simmer for about 20 minutes until the rhubarb starts falling apart. Remove from heat.
Mix the pudding powder WITHOUT SUGAR with the milk in a separate cup until there are no lumps. Slowly stir the mixture under the rhubarb strawberry compote until it is all well mixed.
Either put in a bowl to cool or put directly into dessert bowls and cool in the fridge for a couple of hours.
Serving Size: makes 7 1/2 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user JENNTHIA.
Mix the pudding powder WITHOUT SUGAR with the milk in a separate cup until there are no lumps. Slowly stir the mixture under the rhubarb strawberry compote until it is all well mixed.
Either put in a bowl to cool or put directly into dessert bowls and cool in the fridge for a couple of hours.
Serving Size: makes 7 1/2 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user JENNTHIA.
Nutritional Info Amount Per Serving
- Calories: 62.8
- Total Fat: 0.3 g
- Cholesterol: 0.2 mg
- Sodium: 35.3 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 2.8 g
- Protein: 1.4 g
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